Blueberry-Orange Trifle

Directions

1. 1
   Pour 1/2 cup of the orange juice into a small pot and heat over medium flame until hot; remove from heat.
2. 2
   Sprinkle the gelatin on top of the hot orange juice, give it a stir, and let stand for 5 minutes to soften.
3. 3
   Combine the yogurt, ricotta, vanilla, brown sugar, orange zest, and the gelatin mixture in a food processor and process until smooth, thick, and custard-like.
4. 4
   Put the angel food cake in a trifle bowl and push it down so it sits on the bottom.
5. 5
   Pour the remaining 1/2 cup of orange juice over the cake to moisten.
6. 6
   Spoon the yogurt custard over the cake to cover.
7. 7
   Chill in the refrigerator to set up.
8. 8
   To make the blueberry compote: Combine the blueberries, sugar, and lemon juice in a pot over medium heat.
9. 9
   Stir gently until the berries breakdown and release their natural juice; the consistency should remain a bit chunky.
10. 10
    Set aside to cool.
11. 11
    Top the chilled trifle with the blueberry compote and garnish with fresh mint.